HOME > Yamasa soy factory visit > Pasteurizing and quality inspection
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The squeezed raw soy sauce is heated up to a certain temperature. This is not only for sterilization but for standardizing aroma and color and increasing stability of soy sauce by stopping enzyme's activity. This process is called "Hiire" (heating). It is an important process of soy sauce production. After heating process, soy sauce is checked by inspectors with not only chemical composition but color, aroma, and taste by using their eyes, nose, and tongue. This sensory inspection, called "Kikimi" in Japanese, ensures Yamasa's quality. Bacteria inspection |
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People's five senses are great ! |
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Experienced inspectors can easily tell very fine quality difference even though inspection machines can not analyze it. |
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They are just like soumullie. |
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Who are the inspectors ? |
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Yamasa has people who are in charge of tasting at the Quality Control Section. They have passed the examination to be a certified soy sauce inspector by The Japan Soy Sauce Research Institute. |
